Naked Chicken Parm Skillet

When I was contacted by Buy For Less to take some of their new product line, ShurFine and cook up some delicious dinners, I couldn’t say “yes” fast enough!  This week’s menu….Naked Chicken Parm Skillet

I was provided ingredients for a parmesan dish of some sort.


Once I got to thinking, I knew I wanted to make a skillet dish.  I got an iron skillet for Christmas last year and now if you can cook it on the stove, I’m cooking it in my iron skillet.  It makes everything taste better.  No lie.
I’m not a fan of the heavy breadedness of Chicken Parmesean, so I decided to make mine naked.  It was a good decision.  My family gave it 5 thumbs up, which is actually quite the feat at my house.  Score one for mom!
Here’s what you’ll need.
4 thinly cut chicken breasts
½ onion chopped
2-3 tablespoons of Olive oil
½ box of Shurfine multigrain spaghetti
Jar of Shurfine traditional pasta sauce
Shurfine shredded Italian six cheese blend
Fresh basil (about 10 leaves)
Cook pasta according to the package directions, cooking just until slightly al dente.
Brown Chicken on high for 3 minutes each side in an iron skillet with olive oil.  Salt and pepper to taste.
Remove chicken from the skillet and slice.  Turn the heat down to medium and add your chopped onions.  Look at these lovely brown tinted onion pieces.  Cook them for 3-5 minutes until translucent.
Now add your jar of pasta sauce.  Traditional pasta sauce is a great base.  You can then add spices and herbs to your heart’s content.  I opted for fresh basil leaves and pressed garlic cloves.  I can’t sing the praises of fresh basil enough.  It takes your dish up about 15 notches every time.  Add the sliced chicken, Give it a good stir, turn the heat down to low, cover and let the flavors get to know each other for about 10 minutes.


Add your pasta that has been cooked and drained and mix well. Top with shredded cheese and cover again for 3 minutes until the cheese is melted.  And what you have is this.
Dish up for your hungry family and enjoy!

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